COMPARATIVE STUDIES ON THE RETROGRADATION OF RICE FLOUR SYSTEM AND RICE STARCH SYSTEM

The retrogradation characteristics of rice flour and starch system were studied by DSC and Dynamic Rheometry. The results indicated that the retrogradation of rice flour were chiefly influenced by rice starch. The short-term and long-term retrogradation of rice flour and starch were almost the same. But the protein of the rice flour, to a certain extent, inhibit amylose leach and entanglement, This make that the beginning storage scale of rice flour system were higher than that of rice starch system and elastic components were lower than that of rice starch system. During storage, the presence of protein and other ingredients generate location hindering to the migration of amylopectin molecular. To long-term retrogradation, the nucleation and re-crystallization rate of rice flour were slower than those of rice starch because of the location hindering to amylopectin.